Preserved Lemon & Cranberry Loaf Cake

Before making this Preserved Lemon & Cranberry Loaf Cake, I'd only ever used preserved lemons in savory recipes. Also known as lemon pickles, preserved lemons are made by quartering lemons and packing them tightly in jars with salt, water, and lemon juice. After a few weeks, the salty brine cures and softens the thick lemon rinds,  infusing them with a bright and salty bitterness that's right at home alongside the grilled meats, tagines, and curries common to the North African and South Asian countries where the pickles were developed.

I appreciate the bitter salty tang of the little pickled lemon slivers in lamb stews, mixed into pasta sauces, or as part of a coarsely-chopped garnish over seared fish, but it had never occurred to me to try them in something sweet, until I found myself a bit short on the fresh lemons I needed for a cranberry lemon cake I wanted to make.

The idea of adding what is essentially a type of pickle to a cake might sound odd at first, but the concept isn't anything new. Desserts that combine savory and sweet flavors have been standards around the world for ages, and, in this country,  more and more commonplace on restaurant menus, in bakery cases, and even tucked among the old favorites on our grocery store shelves.

The extra salt that seemed so surprising in that Internet-breaking 2008 New York Times chocolate chip cookie recipe, is now as expected in every baking ingredient list as butter and vanilla extract. There are olive oil ice creams, bacon donuts, chile-spiked brownies, and chocolate-covered absolutely everything. Even the business savvy Girl Scouts have hopped aboard the savory-sweet train; they recently announced salted caramel chocolate chip as their 2019 cookie debut.

All that to say that it didn't feel like much of a risk for me to grab that semi-forgotten jar of preserved lemons from my condiment drawer and scoop out a few spoonfuls to dice and combine with freshly squeezed lemon juice and zest. The result was a revelation. The marriage of the fresh and preserved lemons added an additional level of complexity to the classic lemon loaf cake.

I still have quite a bit of cake left, but I'm already thinking about other possibilities for this. Preserved lemon bars might be next on the list.

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Loved this recipe? Here are four other loaf cake recipes you might like:

• One-Bowl Cranberry Sauce Bread
• Cranberry Orange Chocolate Chip Loaf Cake
• Dark Chocolate Mocha Molasses Snacking Cake
• Vanilla Bean Orange Angel Food Loaf Cake
  

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!  

Preserved Lemon & Cranberry Loaf Cake
Makes one 9-inch cake

Ingredients
For the cake
1 cup granulated white sugar
1/2 cup preserved lemons, coarsely chopped (use peel and pulp)
1 tablespoon fresh lemon zest
1 teaspoon kosher salt
2 teaspoons vanilla extract
1/2 cup butter, melted and cooled
1 large egg, room temperature
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple cider or orange juice
1/4 cup freshly squeezed lemon juice
2 1/2 cups fresh cranberries

For the topping
1 tablespoon fresh lemon zest
1 tablespoon granulated white sugar
2 tablespoons butter, cut into small cubes

Directions
Preheat oven to 350 degrees F. Grease a 9x5” loaf pan and line with parchment paper so that it overhangs on two opposite sides.

Combine the sugar, preserved lemons, lemon zest, kosher salt, vanilla, and melted butter in a large bowl or the base of an electric mixer. Beat rapidly with a wooden spoon or a paddle attachment until ingredients are smooth and evenly combined. Beat in the egg.

In a separate bowl, whisk together the flour, baking powder, and baking soda. Stir into the wet ingredients along with the apple cider and lemon juice. Mix until completely incorporated.

Stir in the cranberries. Pour batter into the prepared loaf pan.

In a small bowl, combine the remaining lemon zest and white sugar. Use your fingers to rub together then sprinkle over the cake batter. Dot with the cubed butter.

Bake 45-55 minutes or until the top is golden and a tester inserted the center comes out clean.

Let cool in pan 5 minutes, then remove and let cool completely on a rack before serving.

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Orange Cranberry Pecan Coffee Cake

There's something about cranberries that instantly puts me in the festive spirit--does that happen for you, too? Today I want to share a sweet recipe that will be one of your secret weapons when entertaining your Thanksgiving guests. 

This one features fresh cranberries, which are my forever fave. This time of year, I always make a point of buying a few extra bags each time I shop--some to use right away, and some to pop in the freezer to enjoy later! They're such a quick and easy way to add color, flavor, and a little holiday twist to all your favorite recipes.

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Cranberry Sauce Crostini with Garlic & Herbed Goat Cheese

Here's a super simple idea to serve at your next holiday party: Cranberry Sauce Crostini with Garlic & Herbed Goat Cheese!

I love easy appetizers like this that come together quickly, look gorgeous, and taste amazing. These are great to make in advance and serve guests as they arrive. They can enjoy with a glass of sparkling wine or a cocktail, while you finish things up in the kitchen.

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Homemade Winter Berry Granola

I love making homemade granola. It's one of those things that's so simple, but which just feels really satisfying for some reason.

It feels like there is something super wholesome and substantive and old time-y about it, straight out of a Little House on the Prairie novel.  I'm not sure why that is; maybe it's the fact that the vast majority of people just buy their granola and other cereals, so to make it yourself feels extra special.

The other cool thing about it is that it's absurdly easy to personalize or adjust. This recipe is really forgiving about swaps.

Prefer maple syrup or molasses or all honey or white sugar or rice syrup? Go for it! They all work. Or skip the spices. Or swap in a different extract (orange or almond would both be lovely).

Add crunchy banana chips or dried pineapple or coconut. Use all cherries or add huge spoonfuls of chocolate chips.

As long as you keep the proportions the same, you're pretty much golden.

I made about 15 pounds of this granola recipe last week to gift as the party favor at the baby shower I hosted for my friend. I filled clear cellophane cones with it, then labeled them all with a homemade sticker I designed and printed.

It was a simple, affordable and crowd-pleasing treat that went well with the rustic winter theme of the party I hosted. Doesn't get much better than that!

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Loved this recipe? Here are three other Granola recipes you might like:

• Spiced Pumpkin Granola
• Homemade S'Mores Granola
• Triple Chocolate Quinoa Granola

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Winter Berry Granola
Brown sugar, spice, and dried berries come together to create this lovely winter granola recipe. This takes about 5 minutes to prep, then bakes up easily in the oven. Make a huge batch at a time; this keeps well for weeks and is wonderful as a breakfast, snack or garnish over yogurt or ice cream.

Makes about 12-13 cups of granola

Ingredients
1/2 cup honey
1/2 cup brown sugar
2 tablespoons molasses or maple syrup
3/4 cup coconut oil or unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tablespoon vanilla extract
1 teaspoon almond extract (optional, but awesome)
1 1/2 teaspoons kosher salt
6 cups rolled oats
3 cups chopped nuts (I used 1 cup each of pecans, cashew, and almonds)
1 cup pumpkin seeds
2 cups dried berries (I used a mix of cranberries, goji berries, cherries, and mulberries)
1 cup chocolate chips (optional)


Directions
Preheat oven to 325 degrees. Grease 2 large baking sheets with coconut oil.

In medium saucepan over low heat, combine the honey, brown sugar, coconut oil, cinnamon, nutmeg, allspice, vanilla, and salt, whisking until the sugar is melted and it's all very smooth and evenly combined.

In a large bowl (I use a big pot), combine the oats, nuts, and pumpkin seeds, and stir to combine. Pour in the hot oil and sugar mixture and stir well to coat completely.

Divide into the two prepared pans, and bake about 40 minutes, stirring and rotating the pans after about 20 minutes. Bake until golden, then remove from oven and let cool completely. (It will get crunchier as it cools.) Stir in the dried berries and chocolate, if using, then store in an air-tight container, or divide into bags to use as party favors.

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Maple Cranberry Pecan Pie

If you have to pull together a holiday dessert at the last minute, I highly recommend going with pecan pie. It's the easiest pie to make--just stir together a few ingredients, pour into a crust, and bake!

The whole thing seriously takes minutes to prepare, and the final product?

SO satisfyingly gooey and delicious.

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Cranberry Sauce Margarita

What is the best way to use up leftover Thanksgiving cranberry sauce? Drink it!

In margarita form, that is!

This ridiculously good Cranberry Sauce Margarita is made with leftover homemade cranberry sauce (yes...it has to be homemade. The jelled canned stuff won't work here.), tequila, fresh lemon juice, and a bit of triple sec.

It's beautifully tart and tangy and strong. (I can attest to that last part after testing this recipe a couple times. Ooops!)

Oh and you know what? You don't even have to wait until after Thanksgiving to enjoy it. Skip the pinot noir and mix up a pitcher of these instead. Your guests will love you.

You'll notice that I used fresh lemon juice in my margarita instead of the usual lime. I actually prefer the way the lemon tastes with the cranberries, but give it a try both ways and see what you prefer.

And since homemade cranberry sauce tends to differ, use that as a guide when determining how much acid to add. If your sauce is super sweet, you may want more lemon juice. If it's a bit tart? Then less.

Taste and see what works best for you.

Cheers and Happy Thanksgiving!

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Loved this recipe? Here are three other Fall Cocktail Recipes you might like:

• Double Apple Spritzer Cocktails
• Pomegranate Rose Champagne Cocktails
• Spiced Apple Cider Rum Punch Cocktail

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Cranberry Sauce Margarita
Serves 1, multiply as desired

Ingredients
1/4 cup fresh lemon juice
1/3 cup homemade whole berry cranberry sauce (do not use canned or "jellied" style cranberry sauce--you need the chunky stuff)
1 tablespoon triple sec
1/4 cup reposado tequila
Ice
A few whole fresh cranberries, for garnish

Directions
Combine lemon juice, cranberry sauce, triple sec, and tequila in a large shaker. Add ice, cover, and shake vigorously until outside of shaker is frosty.

Fill a cocktail glass with ice and strain drink into glass. Garnish with a few whole cranberries, and serve immediately.

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9 Easy Cranberry Recipes to Try

It's cranberry season, and while homemade cranberry sauce is at the top of a lot of our lists, there are a lot of other great ways to use up fresh cranberries. From Fresh Cranberry Brownies to an easy Cranberry Ropa Vieja, read on to check out a few of my favorite easy cranberry recipes.

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One-Bowl Cranberry Sauce Bread

Let's talk cranberry sauce.

Here's my thing about it. I love making it (so easy!) and serving it (so pretty!), but I don't really love eating very much of it.

I'll take maybe a tablespoon or so of it total with my Thanksgiving dinner, and then I'm pretty much good for the year on that.

So what to do with all the leftovers?

We bake, of course! Layered between cake. Baked into tarts. Spread on a wheel of brie that's tucked into puffed pastry. So much good stuff here.

And today I decided to make us some Cranberry Sauce Bread. When I told Eugene I was making this, he asked me what that meant, flavor-wise. So I told him: it's basically banana bread except with cranberry sauce instead of mashed bananas.

So easy!

This is a quick and dirty one-bowl kinda thing. Stir it up. Bake it up. And it won't be long before you're slicing up soft, sweet bread studded with pockets of tart cranberries.

I love this a little bit toasted with some melty butter and a sprinkle of good salt. Or a slice while running out the door during a crazy day.

With morning coffee. With afternoon tea. This is a great chilly wintertime snacky cake.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

One-Bowl Cranberry Sauce Bread
Makes 1 9" loaf 

Ingredients
1 1/2 cups cranberry sauce, divided
1/3 cup olive oil
1/2 cup granulated white sugar
1/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees. Grease a 9x5” loaf pan, and set aside.

In a large bowl or the base of a mixer, beat together 1 cup of the cranberry sauce, oil, sugar, egg, and vanilla. Add the flour, salt, baking soda, and ground cinnamon. Stir well just until evenly combined.

Spread into the prepared pan. Dollop the remaining cranberry sauce on top, then bake about 50 minutes, or until a tester inserted in the center comes out clean.

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Easy Cranberry Pecan Focaccia Rolls

The bread basket is often one of my favorite parts of dining out. I absolutely love when restaurants put as much thought and care into their bread basket as they do the other parts of the menu. The dining experience is about all the details, and a really great bread or other treat can really be the thing that makes the meal memorable.

Over the years, I've come across a bunch of alternatives to the standard roll, but one of my favorites is when restaurants--usually Italian ones--feature different kinds of focaccia, rotating it to match the seasons.

While working on some pizza recipes a couple weeks ago, I found myself with an extra pound or so of dough and decided to turn it into some Fall-inspired focaccia rolls.

I cut the pizza dough into smaller rolls (you can use a homemade pizza dough recipe or buy frozen dough at the store), and then studded it with chopped candied pecans, fresh cranberries, and a sprinkle of cinnamon.


I baked them until puffed and golden, then let cool slightly before tearing in.

The rolls were light, fluffy, with just the right amount of chew. And the combination of tart cranberries and sweet, candied nuts was total perfection.

These would be a really fun addition to a Thanksgiving or Christmas table, and you can really take the idea and run with it, adding other fruits (grapes would be so good, too!) or nuts.

These were even lovely in the morning with a bit of melted butter and a warm mug of coffee.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!     

Easy Cranberry Pecan Focaccia Rolls
Makes 6 large rolls (can be cut into smaller slices for serving)

Ingredients
1 1/2 pounds pizza dough (homemade or frozen and thawed)
1/2 cup olive oil
1 cup fresh cranberries
1 cup candied pecans
1 teaspoon of cinnamon

Directions
Preheat oven to 350 degrees. Cut the dough into 6 even sized pieces and shape into small, flat rounds. Place on a greased baking sheet, with 2-3 inches in between each one.

Brush each roll with olive oil, then press the cranberries and pecans into the dough. Push hard to nestle them into the dough. Sprinkle with cinnamon, then let sit at room temperature for 20-30 minutes, until slightly risen. Press the cranberries and pecans deeper into the risen dough if they've popped out slightly.

Bake on middle rack for 20-30 minutes, or until rolls are puffed, fully baked and slightly golden.

Remove from oven and let cool on baking sheet.

Serve whole, or cut into triangles.

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Fresh Cranberry Brownies

I was trying to figure out a way to start this post, when I got a message from Eugene.

He'd brought these Fresh Cranberry Brownies to work with him, and he wanted to tell me that one of his coworkers commented that they tasted like "Heaven in a square."

I was like, "anecdote = done and done!"

I  love brownies, and most of the time--as long as they're rich and fudgey--I'm generally pretty happy with them. But this doesn't keep me from wanting to play around with seasonally inspired variations!

This twist adds whole fresh cranberries and a touch of warm cinnamon to my favorite basic brownie recipe. Made with real semi-sweet chocolate, it's the perfect fudge-like square to serve during the holidays.

The trick here is to use fresh cranberries--not dried, not sauced, not even frozen. You want fresh cranberries that will provide a beautiful tart burst of flavor to contrast the deep chocolate sweetness.

I recommend making these the day ahead, chilling overnight, then cutting into small squares. I know it's hard to wait, but trust me on this--it really does make all the difference.

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Love Always Order Dessert? Let's connect! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Fresh Cranberry Brownies
Makes 12 large or 20 small brownies

Ingredients

1/2 pound unsalted butter, room temperature and cut into pieces
1 pound semi-sweet chocolate chips
3 large eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups fresh cranberries

Directions
Preheat oven to 350 degrees F.

Line an 8 x 12 baking pan with parchment paper that hangs over the sides on all four sides

Combine butter and chocolate in the microwave and melt in 30 second intervals, stirring in between, until smooth and completely melted. Pour into the  base of a mixer and add the eggs, vanilla, and sugar, and beat until smooth and evenly combined.

Add the flour, cinnamon, baking powder, and kosher salt, and mix again until evenly combined.

Stir in cranberries by hand, then spread batter in prepared baking pan.

Bake about 25-30 minutes, or until fully set and a toothpick comes out clean.

Let cool completely and preferably chill overnight, before cutting.

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Cranberry Cornmeal Upside-Down Cake

When it comes to Fall produce, I find cranberries significantly more exciting than pumpkin. I love pumpkins for the color and decorative quality, but I'm not a huge fan of eating them or even cooking with them. But cranberries? Cranberries I absolutely love!

I was shopping a few weeks ago, when I spotted the first cranberries of the season at the market, and made sure to snatch up a couple bags. I had something clear in mind for them, and couldn't wait to try it out. A sweet and tart upside-down cake with a slightly crumbly cornmeal base, and a crunchy brown sugar topping with just a hint of cinnamon.

Or basically: everything I ever want in an autumn dessert.

This cake comes together quickly, simply prep the pan by coating it with melted butter and crunchy raw sugar (something like this turbinado sugar works best here), then whip up the cake batter.

A quick 30 minutes in the oven, followed by a flip out onto a serving board, and you have yourself an elegant dessert that looks as gorgeous as it tastes.

I love enjoying this one while it's still a little bit warm--no need to wait that long after it comes out of the oven.

Here I served it plain, but I also love it with some softly whipped cream.

And just so you know, the leftovers ARE fantastic with coffee in the morning.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!     

 

Cranberry Cornmeal Upside-Down Cake
Yields about 8 servings

Ingredients
1/2 cup butter, room temperature
1/2 cup turbinado sugar (or "sugar in the raw")
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1 3/4 cups cranberries
1 large egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup half & half

Directions
Preheat oven to 350 degrees. Cut 2 tablespoons from the butter and melt in the microwave or on a stovetop. Pour into an 8" or 9" round baking pan, and swirl to coat well. Add the turbinado sugar and tilt the pan until it forms an even crust on the bottom. Sprinkle with the cinnamon and add the cranberries in a single flat layer.

In the base of an electric mixer, cream the remaining butter and the granulated sugar until light and fluffy (about 3 minutes), then beat in the egg for an additional 2 minutes, followed by the vanilla.

In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt, and then add to the creamed butter along with the half & half. Mix just until combined.

Spoon batter over the cranberries, and spread out evenly with the back of a wet spoon.

Bake 30 minutes, or until a tester comes out clean. Let cool in pan 10 minutes, before running a knife along the sides, and flipping out onto a serving dish. Replace any cranberries that stick to the pan, and serve slightly warm.

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Cranberry Orange Chocolate Chip Loaf Cake

I'm not sure that I can technically call whatever that was going on outside my window yesterday "a blizzard," but let's just go with it. (It was definitely some kind of crazy.)

The polar vortex has struck again, and I'm on a self-imposed lock down. I had an event to attend last night, and was actually super excited about it (it was 60s ski party themed!!), but...I could barely get around the block, let alone 100+ blocks.

So instead of parties and cocktails, it was braised lamb shanks and The Mindy Project (so good!) and working on the couch in my fleece-lined leggings (admittedly, not a bad compromise).

Oh...and there was cake.

(Because there should always be cake.)

We're lucky to still have a few slices of my Cranberry Orange Chocolate Chip Loaf Cake leftover from last weekend's brunch. I love this cake. It's moist and tender with the perfect amount of tart fresh cranberries and dark chocolate chips studded throughout.

The recipe is adapted from a beautiful coffee cake I found on Joy the Baker's site. Her's is a majorly gorgeous cake with pecans and streusel and icing. It was what I originally planned to make for my brunch, but I got lazy and skipped the struesel and icing and nuts. (And added chocolate. And extracts.)

I did keep one very awesome thing about the original recipe, which is that the main liquid in it is orange juice. Just pure juice--no buttermilk or anything else! It adds this lovely flavor to the whole thing and is (to me) the perfect winter cake.

Great in the late morning with a mug of coffee. Lovely as a light dessert after lunch. And simply fantastic in the evening when snuggled up on the couch watching television.

Even better? This recipe makes 2 loaves with no extra work. One to keep and one to share. Or one to eat and one to freeze (for later).

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    
 

Cranberry Orange Chocolate Chip Loaf Cake
Makes 2 9x5-inch loaves. Adapted from Joy the Baker.
 
Ingredients
4 cups all-purpose flour
1 3/4 cups granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 1/2 cups orange juice (use something fresh and pulpy--or squeeze your own!)
2 tablespoons orange zest
1 tablespoon pure vanilla extract
1 teaspoon orange extract
1 teaspoon almond extract
2 cups whole fresh cranberries
1 1/2 cups bittersweet chocolate chips

Directions
Preheat oven to 350 degrees. Grease and line two 9x5" loaf pans with parchment paper so that it overhangs on the sides.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt.

In a separate bowl, whisk together melted butter, eggs, orange juice, zest, and extracts.

Add the wet ingredients to the dry and mix until combined with no dry spots left. Gently fold in the cranberries and chocolate chips.

Divide the batter evenly between loaf pans, and bake about 50-60 minutes, or until a tester inserted in the center comes out clean.

Remove from loaf pans and let cool completely on a rack. 

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The Cranberry 75 Cocktail

If you were to ask me what my favorite cocktail is, I'd quickly answer the French 75. This classic cocktail was invented in France during World War I, and then later became popular in the US at the legendary Stork Club during the 1920s and 30s.

With Thanksgiving and the holidays quickly approaching, I decided to add a cranberry twist to the original, substituting the classic gin and lemon with cranberry vodka and a bit of tart cranberry juice (the unsweetened kind).

Mixed with sparkling white wine or champagne it's an elegant and festive cocktail that's as fun to look at as it is to sip.

The recipe below includes instructions for two cocktails, but if you're entertaining a crowd, you can multiply the recipe to fill a pitcher, and then just top off with champagne as your guests arrive.

Don't forget the fresh cranberry garnish!

Cranberry 75 Cocktail
Yields 2 cocktails (multiply as necessary!)

Ingredients
2oz Cranberry Vodka (such as Smirnoff)
2 teaspoons simple syrup
2 teaspoons lemon juice
2 tablespoons unsweetened cranberry juice
4oz dry sparkling white wine or champagne
Fresh cranberries

Directions
Combine vodka, simple syrup, lemon juice, and cranberry juice in a shaker with ice. Shake until frosty then pour evenly into two champagne flutes. Top with sparkling white wine and garnish with fresh cranberries.  

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Guest Post: No-Bake Cranberry Nut Clusters by Connie of Urban Bakes

Hi, I’m Connie from Urban Bakes. When I’ve asked others why they don’t cook regularly, more often than not their answers are along the lines of ‘I want to but don’t have time’ or ‘the recipe(s) sounds/looks complicated.’ My goal is to bring to the table quick, easy-to-read recipes minus the intimidation for any beginner or veteran foodie with a busy schedule. In addition, I use baking as part of my therapy from my day job, which goes well with my sweet tooth, especially when it comes to chocolate. 

Ever bought a box of cereal certain you were going to love it? 

Thought it was the perfect breakfast for your diet only to discover it wasn’t what you imagined. Now you’re stuck with a box of cereal you don’t really enjoy and mentally struggle with the idea you may have to waste food by throwing it out; yet, if you save it, you have no idea what to do with it. Every now and then this happens to myself. 

It was much easier as a child eating any sugar-filled cereal, but these days while trying to be a bit more health conscious, I sometimes encounter products that weren’t what I expected. 

So now what do you do with unwanted cereal? How about an upgrade?

After all, this is exactly what we do with Rice Krispies, transforming this cereal into delicious marshmallow treats and what about the plain ol’ Chex Mix? I often see this cereal used as a base for an assortment of ‘puppy chow’ flavors. So why not do the same to your cereal flakes? This is exactly what I did to the left over Fiber One Honey Clusters that was sitting on top of my fridge for a month.

This treat is packed with a sweet and nutty flavor and a crunchy bite that will have you leave wondering how is it possible to have a cookie for breakfast or cereal as a snack.

With its perfect proportion of cranberries and variety of nuts, this is one treat you may never get enough of.

As an added benefit, if you opt for a brand such as Fiber One, one or two cookies will leave you feeling satiated (due to its high fiber content).

Not bad huh? In general, this is one of the quickest and easiest recipes I’ve ever made. From start to finish in less than 30 minutes, and you can transform your unwanted cereal to one of the most delicious sweet and nutty cookie clusters without ever touching the oven!

Not bad for this unpredictable change of weather into the turn of a new season. Call it breakfast or a snack, it’s one you can certainly make all year round.

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Love this idea for transforming unwanted cereal? Visit Connie's blog, Urban Bakes, friend her on her Facebook page, or follow her on Twitter at @urbanbakes.

No-Bake Cranberry Nut Clusters
slightly adapted from Betty Crocker Pockets: Fall Baking. Yields 1 dozen

Ingredients
2 cups Fiber One Honey Clusters cereal or any cereal flakes
1/2 cup dried cranberries, chopped
1/3 cup cashews, chopped or halved lengthwise
6 tbsp packed brown sugar
1/4 cup corn syrup
1/8 cup creamy peanut butter
1 tsp pure vanilla extract

Directions
In a large bowl, mix cereal, cranberries and cashews; set aside.

In a medium saucepan, mix sugar, syrup and peanut butter.  Bring to a boil for one minute, stirring constantly.

Remove from heat.  Stir in vanilla.

Pour syrup over cereal mixture and mix until evenly coated.

Drop 1/4 cup of mixture onto waxed paper and allow the clusters to cool completely.

Tips

• Recipe can be doubled.

• If you don’t have this brand or flavor at home, try using other cereals such as Corn Flakes, Total, or Grape Nuts.

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Maple Fruit & Nut Crisps (An Easy Homemade Cracker Recipe!)

About a year ago, there was a story going around about how Kim Kardashian tweeted that she always feels awkward and a little nervous when she gets to an event before any of her friends have arrived.

People were joking around and being unnecessarily mean about it ("why would she feel awkward?!").

But I knew exactly what she meant!

And I suspect that you do, too.

Because we've ALL had those first few minutes when you walk into an event, be it for work or a casual friend's party, and you get there and you hang your coat then head to the bar for a glass of something, but once you have that in your hand, you suddenly find yourself looking around at a room full of strangers already grouped up into tiny pockets of conversation.

All these little circles, and you're trying to figure out how to get in on it.

How do you deal with those moments?

I start off by pretending to be tremendously interested in my cocktail, all the while surreptitiously sneaking glances around in the hopes of spotting a familiar face or someone else looking equally alone and thirsty for conversation.

If the situation seems hopeless, I'll make a beeline for the bathroom where I admit to taking an excessively long time washing my hands or fixing my lipstick, in the hopes that someone I know will show up while I'm hiding.

(The bathroom is also a great place to make friends since it's where all the other weirdos go to hide.)

And if it's really dire?

Well, I'm not above dialing my voicemail and pretending I'm a business lady on a totally important call.

Oh Whatever..I know you've done it, too!

Anyway...you might be wondering what any of this has to do with these lovely crackers.

These crackers--or a version of them--were actually my saving grace during a recent event when I found myself in a room full of people with absolutely nobody to talk to.

I got to this party and after killing way too much time talking to the coat check lady about how cold it was, I grabbed a glass of wine and wandered over to a cheese plate. Leaning against the bar, I picked up a cracker in what I hoped appeared to be a cool and carefree confident business lady manner. I took a bite and instantly forgot about being cool or carefree or even just plain-old awkward because the cracker was that good.

I didn't have to pretend! I was genuinely suddenly obsessed with the cracker, which was sweet and salty and had tiny bits of chewy fruit and hints of rosemary.

I stood there alone in that crowded room, happily eating one cracker after another, savoring the flavors, even commenting to a man who stood nearby that the crackers were onderful and that he HAD to try one.

He did (taken, I assume, by my rabid enthusiasm and business lady-like confidence), and we soon started chatting about the cracker, then more stuff, and then (just like that!) the party had begun!

It's really all just about getting through those first few minutes, folks.

Just before leaving that particular event (which ended up being lots of fun), I asked one of the waiters about the incredible crackers and he gave me the name of the brand--Jan's Farmhouse Crisps--indicating that they were sold at a shop just down the street.

I bought a bag to bring home for further inspection, because I suspected that I could replicate something similar at home. I checked out the ingredients, and after a bit of searching I came across a few similar recipes via the blogs Dinner with Julie and Simple Bites.

And so here we are!

These little crackers are wonderful--thin, crisp, with a bit of sweetness and a bit of chew. They're not exactly the same as Jan's (those are sliced super crazy thin, which is what makes them so addictive and almost chip-like), but they're still VERY good.

They're perfect with cheese or even just very good salted butter (my current obsession is Vermont Creamery's Cultured Butter with Sea Salt).

And they couldn't be easier to make--just a simple quick bread filled with herbs, nuts, and dried fruit (the combinations are endless and completely up to you--I used apricots, pistachios, cranberries, pumpkin seeds, flax seeds, and rosemary), then frozen, thinly sliced, and baked again until crisp.

Fair warning: the recipe is easy, though it does require a bit of patience as you have to let the loaves freeze before you can slice them thinly.

You can't skip that step.

(Trust me. I tried.)

Make a large batch and keep them to enjoy during quiet evenings at home, or pack a bunch in a pretty cellophane bag and bring along to your next party where they can do double duty as a hostess gift AND a conversation starter.

Win!

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Homemade Fruit & Nut Crisps Recipe
Makes about 80 crackers. Adapted from recipes found on Simple Bites and Dinner with Julie.

Ingredients
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1/4 cup granulated sugar
1 tablespoon finely minced fresh rosemary
1/4 cup flax seeds, ground
2 cups buttermilk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups chopped dried fruit (suggested apricots + cranberries, but use what you like!)
2/3 cup chopped roasted salted pistachios (substitute almonds or walnuts)
1/2 cup roasted pumpkin seeds (pepitas)

Coconut oil or baking spray for greasing pan

Directions
Generously grease 4 mini loaf pans or 2 regular loaf pans. Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, baking soda, kosher salt, sugar, rosemary, and flax seeds.

In a separate bowl, whisk together the buttermilk, maple syrup, and vanilla.

Pour the buttermilk mixture into the flour and stir until completely combined. Gently fold in the dried fruit, nuts, and pumpkin seeds. Divide batter into prepared pans and bake 30-35 minutes until golden brown, risen, and firm. Let cool completely on wire racks, then wrap tightly in plastic wrap and freeze for minimum of 3 hours but ideally overnight.

When ready to bake, preheat oven to 300 degrees. Use a very sharp knife to slice thin, even slices and arrange on an unlined baking sheet. Bake 15 minutes, then turn and bake an additional 10-15 minutes, or until crackers are dark brown and crisp (careful not to let them burn).

Let cool completely. Can be stored in an air-tight container

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